What’s better than white pizza or potato pizza? A pizza that is a combination of both, of course, plus some leeks as an extra added bonus. Ricotta, mozzarella, and parmigiano are a fine, traditional base for white pizza, but why not add more “white” ingredients like potatoes and leeks, even some white pepper? Why not get away from the basic and get creative? That’s how our new new white pizza concept came to being, and what a dinner that was! These ingredients and toppings go together so wonderfully that once you try this pizza, you’ll be craving for more. Luckily, it’s very easy to make. (see recipe below, just under the picture of my oven-ready pie)
Ingredients
~ 1 store bought pizza dough, thawed and at room temperature
~ 1 ½ cup part skim or whole milk ricotta
~ 1 Tbsp minced garlic (or more to taste)
~ 2 medium leeks, sliced on a diagonal, mostly white parts
~ 2 potatoes, peeled and sliced thin with vegetable peeler or mandoline (I used Idaho)
~ 1 cup fresh grated parmigiano
~ 1 cup shredded mozzarella (whole milk or part skim)
~ Fresh ground white pepper
~ Basil leaves, chopped when ready to serve
~ Rosemary, fresh oregano, and thyme leaves, chopped
~ Spray cooking oil
~ Olive oil
~ Fresh ground salt, to taste
Method
Preheat oven to 425 degrees, including stone, if using. Meanwhile, heat a couple of tablespoons of olive oil in a sauté pan, stir in the leeks for several minutes until just softened, and remove from heat. Fold the garlic into the ricotta cheese and mix well. Be sure to rinse the sliced potatoes in a bowl of cool water, changing the water several times. This will help get rid of any extra starch and maintain the color. Drain well when done.
Begin rolling out the pizza dough on a generously floured surface or board, using a rolling pin to shape the dough for a more uniform dough consistency. Careful not to roll it out too thin or it may tear and not hold the various toppings. Finish shaping the dough by hand to fit well into your pizza pan, whether rectangular or round.
Spray the bottom of the pizza tray with cooking oil. Carefully place the rolled out pizza dough onto your pan, or onto a peel, if transferring dough to a hot stone. Roll the outer edges of the dough to form a crown all around the pie (optional). Sprinkle some olive oil on the dough and begin layering the toppings, starting with the ricotta/garlic mixture. Follow by adding a layer of potatoes and a few grinds of fresh salt. Top with the leeks and the cheeses, reserving half the parmigiano for serving. Add a dusting of the hard stemmed herbs, but save the basil for plating.
Transfer the pie to the preheated oven and observe closely after about 10 minutes. The pizza should be ready at about 12-15 minutes, if the dough was rolled out medium-thin. Remove pie from oven, top with the remaining parmigiano, herbs and white pepper. No need to torture yourself, unnecessarily waiting around for the pie to set. Cut into slices and serve immediately, but try to avoid burning your mouth.
RSA
